The Gluten Free Weekly Menu Food Choices

Chard Pom Salad with organic fruits and nuts - food choices for eating cleaner

Here’s to A Happy New Year!

I can’t believe this is the last casein free, gluten free weekly menu of 2015!

It has gone by so fast.

I’ve had a lot of fun coming up with the weekly menus and tracking our journey, trying new recipes, meats (bison) and veggies (kohlrabi) while learning and aspiring to make better food choices.

And I’ve met a lot of cool people #foodies on social media and love sharing our creations and discoveries!

Our Evolving Food Choices This Year

At this point we’ve switched over to almost entirely organic vegetables, beans and nuts. Spices are next.

And we’ve tried to remove any trace sources of glyphosate from our diet so we use organic or non-GMO items where we can –

  • coconut aminos instead of GF soy sauce
  • corn tortillas
  • corn chips
  • pop corn
  • frozen corn
  • vegetables
  • sugar
  • almonds ?

I absolutely LOVE shopping at Wheatsville and Sprouts where we have so many options for purchasing local. There is an incredible organic, dairy free, gluten free and vegan selection of products.

I’m trying to be mindful of my microbiome and gut bacteria so we replenish and nourish the good bacteria.  We get beta-glucan from certified gluten free rolled oats, instant oats, oat flour and sorghum flour.

And yes – we can definitely tell a difference and my digestion has greatly improved. 🙂

Gardening Recap

We had a successful season growing cucumbers, tomatoes, basil, jalapeños and other herbs in our little patio garden.

Check out my post about the serendipitous cucumber experiment.

Now we are experimenting with growing asparagus and Brussels sprouts in pots, too. Although I’m a little concerned that it has been so warm this winter.

We’ve had the Zinfandel grapevine for a few years now so I’m hoping for fruit next season, too!

I think I want to close out this year trying some new Mediterranean-style recipes from a cookbook I requested and received for Christmas from my mother-in-law: Authentic Portuguese Cooking by Ana Patuleia Ortins.

The Weekly Menu Dec 28

So here is the mostly organic, non-GMO, totally casein, dairy and gluten free weekly menu for the last week of the year!

Meatless MondayRainbow Chard, Pear, Pomegranate Salad with Con Olio Vinegar and Oil

TuesdaySpicy Azorean-Style Beef Stew with Mashed Potatoes (Authentic Portuguese Cooking) 

Wednesday  – Healthy Stuffed Peppers with Lentils

ThursdayRoasted Chicken; Black Eyed Pea Salad (Authentic Portuguese Cooking)

Friday –  Black Eyed Pea Soup (Authentic Portuguese Cooking)

Saturday – Alentejo-Style Meatballs with White Beans (Authentic Portuguese Cooking)

Sunday – Leftovers

Happy New Year! ✨✨✨✨

Have a healthy, happy, bountiful and blessed new year everyone!

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

You may also like...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.